Southern Living NOVEMBER 2012
Prepare up to 2 days ahead. Sauté celery in 2 olive oil in a saucepan over medium heat 3 to 4 minutes until tender. Stir in diced tomatoes, garlic, Creole seasoning, and sugar. Reduce heat to low; simmer, stirring occasionally, 20 minutes. Stir in parsley, green onions, and hot sauce. Store in refrigerator up to 2 days.
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